Mini flatbreads with bresaola and arugula
- Lactose Free
- Difficulty: Average
- Prep time: 30 min
- Cook time: 15 min
- Makes: 16 pieces
- Note + 3 h of dough proofing
PRESENTATION
Flatbread with bresaola and arugula is, honestly, a super tasty way to bring a bit of Italy into your evening. Coming straight from the Valtellina valley in Lombardy—which is great—this recipe uses simple pizza dough. I mean, it’s just the kind of dish you’ll love to share with friends. Schiacciatine, those crispy and thin flatbreads, serve as the perfect base. You’ve got salty slices of bresaola di manzo, a really really famous cured beef from Northern Italy. So, add fresh rucola (arugula), tender mushrooms, and shavings of Grana cheese—seriously good—and you've got a mix of moist and tangy flavors that hit just right. The combo of salty meat and peppery greens shines in these Italian flatbread recipes. Folks in Lombardy keep it rustic and unfussy. Pretty much. And look, this dish totally nails that vibe. With its simple, quality ingredients, it's perfect with a glass of red wine. Ideal when friends come over.
When it comes to snacks for hanging out, a flatbread with bresaola and arugula is, to be honest, always in style. Compared to the usual pizza, it’s lighter. Like, offering a crispier bite with fresher toppings. The Grana flakes melt just enough, giving a creamy finish. Plus, the mushrooms add a nice earthy touch. This arugula flatbread recipe is a hit at gatherings in Northern Italy. It's easy to grab and enjoy while chatting. People often swap in local mushrooms or add extra rucola. But, to be real, the best versions stick to classic Valtellina bresaola and simple toppings. When you need flatbread toppings ideas that feel like a treat and aren’t complicated, this homemade flatbread with bresaola is a no-brainer. Serve it as finger food and it'll keep everyone happy—whether you're planning a relaxed night in or kicking off a larger meal. The blend of crispy, tender flatbread and savory toppings captures the heart of the Italian north in every bite. Can't go wrong.
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INGREDIENTS
- Ingredients for the dough
- Manitoba flour 1.7 cups (200 g) - Approximately 1 2/3 cups (? 7.1 ounces)
- Type 00 flour 2 ½ cups (300 g)
- Water 1 ¼ cup (300 g) - at room temperature
- Fresh brewer's yeast 1 tsp (5 g)
- Extra virgin olive oil 2 ½ tbsp (35 g)
- Fine salt 1.7 tsp (10 g)
- For the filling
- Bresaola 5.6 oz (160 g) - in 32 slices
- Champignon mushrooms 7 oz (200 g)
- Grana Padano PDO cheese 1 oz (30 g) - shaved
- Arugula 1 cup (20 g)
- Garlic 1 clove
- Fine salt to taste
- Black pepper to taste
- For greasing the baking sheet
- Extra virgin olive oil 1 ½ tbsp (20 g)
How to prepare Mini flatbreads with bresaola and arugula
To make the mini flatbreads with bresaola and arugula, first prepare the pizza dough. Pour the yeast into the water and stir with a teaspoon to dissolve it completely 1; as an alternative to fresh yeast, you can use about 1/2 teaspoon (2 g) of active dry yeast. In a large bowl, combine 00 flour and Manitoba flour, then gradually pour in the water with the yeast 2 and begin to knead by hand. When you have added about half of the liquid, add the salt 3 and continue kneading, adding the remaining water little by little.
At this point add the oil as well, a little at a time 4, and continue kneading to fully incorporate all the ingredients, then transfer the mixture to the work surface and work it until it is smooth and homogeneous 5. Let the dough rest for about ten minutes covered with the bowl, then give it a small fold by gently pulling one edge and folding it toward the center; repeat this operation on 4 sides. Shape the dough into a ball 6 and transfer it to a bowl, cover with plastic wrap and let it rise for 2 hours in a warm place away from drafts, for example in a turned-off oven with the light on. For more information on how to make pizza dough, you can refer to the recipe on our site.
After the rising time 7, divide the dough into 16 balls weighing about 1.8 oz each (50 g) 8. Round each ball into a smooth sphere by rolling it between the palm of your hand and the work surface, then place them on a tray spaced well apart 9 and let them rise again for one hour, covered with plastic wrap or a kitchen towel.
Meanwhile, you can prepare the mushrooms: remove the earthy part of the stem, clean them with a damp cloth and finally cut them into quarters 10. In a pan, heat the olive oil with the peeled garlic clove, then add the mushrooms 11, season with salt and pepper, and sauté over high heat for about 4 minutes 12. Turn off the heat and set aside.
Preheat the oven to 482°F in conventional mode. After the dough balls have risen, place them on a lightly oiled baking sheet and press them directly with your fingertips until you obtain slightly concave dough discs 13. Bake the mini flatbreads in the preheated conventional oven at 482°F, placing the baking sheet on the bottom rack for 5 minutes, then move it to the top rack and bake for another 5 minutes. Meanwhile, use a vegetable peeler to make the Parmesan shavings you will need to top the flatbreads 14. When the mini flatbreads are baked 15,
transfer them to a plate and let them cool just slightly before adding to each 2 slices of bresaola, a small handful of arugula 16, 2–3 champignon mushrooms 17 and a few Parmesan shavings 18: your mini flatbreads with bresaola and arugula are ready to be enjoyed!